HOME > Chowhound > Greater Boston Area >

Discussion

lamb top round roast

  • 9

hey guys, does anyone know where I can get a lamb top round roast?
i have tried whole foods market, seems they don't have a clue.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Have you tried Dewar's? They've got lamb round steaks on their online site - they'd probably be able to cut you a lamb top round roast for you. Or maybe Butcher Boy Marketplace up in Andover or McKinnon's?

    1 Reply
    1. re: LindaWhit

      hey thanks linda, I'll try them :)

    2. I live that cut. I roast it or cut it into kebabs and grill.

      You can buy it at Savenor's or Golden Goose Mkt on Commercial St (waterfront) for a few $ less..$10/lb. They usually run about 2 lb.

      Doing kebabs this weekend.

      1 Reply
      1. re: 9lives

        I'd never heard of it, 9lives, and had to Google the cut. Good to know that there are a couple of places that have it - it sounds like a good cut!

      2. I believe that Johnnie's Foodmaster sometimes carries it cut into steaks, but its definitely not all the time. I think I have seen it more frequently in Arlington, but you could call one of the stores and ask for a butcher.

        To hijack this thread a little bit, if anyone is looking for lamb offal, Market Basket (at least in Chelsea) has a lot in stock right now. Kidneys, liver, heart, tongues, and more. Dust off those French cookbooks. :-) Plus a lot of nice shanks and fores, and some squared off bone in loin cuts (not cheap at all) which would be nice on the grill. I am hoping they continue to stock it through next week when I'll be able to pick up some and use it.

        1 Reply
        1. re: itaunas

          While waiting for the butcher at the meat case in a Billerica MB several months ago i noticed lamb liver and kidneys, though I didn't buy any. It may be that they carry lamb offal frequently, without us having realized it.

        2. I've seen lamb tops at Trader Joe's - various locations.

          1. i saw this cut featured on Gourmet's "Diary of a Foodie" and it was described as the largest muscle found in a leg of lamb. you could just get an entire leg, part out that roast then use the remainder for tips.